Moroccan Eggplant Salad with Preserved Lemons and Olives Recipe

Eggplant is a huge favorite in our Sephardi Cooking. This dish is all roasted, so it is pretty streamlined, and pretty lean. Anything not to have to fry eggplant, which gobbles up oil like crazy! The preserved lemons do make a big difference, so please don’t skip them unless it is Passover and you couldn’t make them in advance. I have provided a super simple recipe, just make it ahead of time so you are sure to always have it on hand.

Preheat the oven to 475 degrees. line a baking sheet with foil, spray heavily with vegetable spray, arrange the eggplant dice in one layer and spray again. Bake about 20 minutes, until the eggplant is very soft and dark. Transfer to a bowl. Add the roasted peppers and the olives.

In a food processor, finely grind (not allowing to get mushy) the lemon, cilantro and garlic. Add the oil, cumin, red pepper flakes and paprika and pulse just to combine. Add the mixture to the eggplant mixture and combine thoroughly. Serve at room temperature

Toby, Toss out Preserved Lemons? Heaven forbid! Did you do exactly as you were instructed? It seems you might not have. What are the lemons doing in a plastic container? The instructions clearly say to put them in a glass jar. Please go over the recipe again, and do exactly as you are instructed. If you do just that, you can’t miss!

Dov I assume you mean the preserved lemons. After they are preserved, they will keep up to 6 months in the refrigerator.

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Lévana Kirschenbaum is a world-renowned chef and is most recently the author of the acclaimed The Whole Foods Kosher Kitchen: Glorious Meals Pure & Simple. For over thirty years she was co-owner of Levana Restaurant in Manhattan's Upper West Side, and a pioneer in Kosher upscale dining. She has a devoted in-person and online following for her fearless, practical and nutritious approach to cooking. Levana’s favorite activity is doing cooking demonstrations (it’s Dinner & A Show!) for special events, parties, showers, fund-raisers and gatherings of foodies.